Salads & Sides Spring

Asparagus & Courgette Cauliflower Flatbread {GF}


Exam season is over for another year. I’ve only got to do it for 2 more years and then I promise I’ll never have to complain about revision EVER AGAIN!

Now I know what you’re thinking ‘Oh god, cauliflower pizza why are you doing this’. I’m here to say that it is not and will never be a pizza. I even hate it when people think of Dominos as ‘pizza’ (it’s just sugar sauce on top of cardboard..). SO when you remove the expectation of it being pizza and think of it more like a thin cauliflower frittata with vegetables and cheese on top, it gets real real good. Frittatas are like my go-to thing for when I don’t know what to make and/or have a very random assortment of vegetable which need using up. This…uhhh… flatbread (?) is basically the same.


It’s just another quick weeknight option for dinner if you’re clearing out the fridge. The base comes together easily with a bit of mixing and is double baked – once without the topping and again to let the veg/cheese cook so it gets nice crispy edges 🙂 ALSO p.s. it actually keeps in the fridge for about 2 days and reheats well in the oven (I reheated it at 180 C for 10 minutes) so you can make the whole recipe and, if you don’t have anyone to share with, can just keep the rest for lunch!


Asparagus & Courgette Cauliflower Flatbread {GF}

Asparagus & Courgette Cauliflower Flatbread {GF}

Yield: 1 -2 portions


  • Base ingredients:
  • 300 g riced cauliflower, (pre-riced or blended in a food processor)
  • 1 egg
  • generous pinch of salt
  • generous pinch of dried mixed herbs
  • 40 g gram flour a.k.a chickpea flour
  • Toppings:
  • 1/2 a courgette, , cut into 2mm thick coins
  • ~75g fresh mozzarella, , torn into thin strips
  • 4 tbsp passata or tomato sauce
  • generous pinch of salt & black pepper
  • 3 stalks of asparagus, , ribboned with a peeler
  • handful of rocket, (arugula)
  • shaved cheese, (I used cheddar cos I ran out of Parmesan)


  1. Preheat the oven to 180 C (350 F) and line a baking sheet with baking paper.
  2. Mix together the base ingredients adding a splash of water if the mixture seems too dry. Dump the mixture onto the prepared baking sheet and pat it out into a circle or oval about 5mm thick. Place into the oven and bake for 20 minutes while you prepare the toppings.
  3. Once the base is baked, spread the passata out over the surface and top with the courgette coins and mozzarella. Season with salt & pepper. Turn the oven up to 200 C (400 F) and bake for 10-15 minutes until the cheese has melted and is starting to turn golden brown.
  4. Top with the shaved asparagus, rocket and shaved cheese. Cut into wedges and eat!
  5. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking tray at 180 C (350 F) for around 10 minutes.


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  • Roxana May 24, 2016 at 11:54 pm

    Always looking for new ideas for cauliflower and I love this!

  • Ksenia @ At the Immigrant's Table May 25, 2016 at 12:36 pm

    I have had terrible luck with cauliflower crusts…. Perhaps this will set me on the right track. Love the zucchini curls on top!

  • Gemma May 25, 2016 at 11:42 pm

    This is the recipe I needed this week! I have two big cauliflowers from my dad’s urban harvest and am tired of eating steamed cauliflower and broccoli, so this is a GREAT way to make my dinner time a whole lot more interesting. 🙂

    Thanks for sharing!

  • athleticavocado May 26, 2016 at 1:10 pm

    It’s crazy to think that this beautiful pizza is made almost entirely of veggies! It’s definitely my kinda pizza! YUMMMM

  • Maya | Spice + Sprout May 26, 2016 at 10:51 pm

    This looks amazing! Such a perfect spring food 🙂

  • superfitbabe May 29, 2016 at 7:49 pm

    I LOVE using cauliflower for baking! This is such an amazing low carb alternative to pizza–definitely going to give it a go!

  • A Kitchen Fable May 30, 2016 at 1:40 am

    Hey I was lead here by Sarah from The Sugar Hit. Your blog is so amazing! I can’t believe I didn’t find you before. Love this flatbread idea.

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  • Hannah @ Well Lovely June 5, 2016 at 11:03 pm

    Oh my, this looks delicious! Love the idea of riced cauliflower and chickpea flour together in the crust!

  • 80stees August 10, 2016 at 3:59 am

    This looks amazing! Such a perfect spring food ?

  • Charlie Ingham August 14, 2016 at 4:40 pm

    This looks awesome!

  • D August 26, 2016 at 8:38 pm

    Looks great! Does anyone know if the cauliflower needs to be cooked please? Thank you!

  • 21 Recipes That Use Vegetables You’ve Forgotten About in the Fridge | google healths September 13, 2016 at 5:48 pm

    […] 10. Cauliflower Crust Flatbread […]

  • Lynda September 14, 2016 at 7:20 pm

    Could you use coconut flour instead of chickpea flour?

    • Izy September 15, 2016 at 9:19 pm

      that might work! You’ll probably need to use half as much flour though as coconut flour is super absorbant

  • Roshani Khanna September 19, 2016 at 8:05 am

    I love when I stumble on recipes where I already have most of the ingredients – will be trying this week. Thanks!

  • bangaloreescortjenyroy December 29, 2016 at 7:57 am

    Hai i am priyasen.It’s very nice and tasty.

  • Riya Ahuja Escort January 3, 2017 at 10:13 am

    Oh my! Hubby would love this! Pinning now! Thanks for sharing!!

  • Claudine May 19, 2017 at 12:13 am

    Hi. Is there any way to substitute the cheakpea flour with normal one or almond one? If yes which quantity?


    • Izy May 19, 2017 at 12:38 pm

      you can use an equal volume of plain flour in this recipe! Just make sure you bake it on a non-stick baking mat like silpat or it might stick

  • Jess July 4, 2017 at 8:56 pm

    I put a bit too much water in my crust and it turned out soggy, still good though. Can you be more specific on the consistency of the mix before backing.

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